| White Bean And Pepper Salad
2 tablespoons of lemon juice
1 1/2 teaspoons of olive oil
1/2 teaspoon of sugar
1/4 teaspoon of dried dill weed, crushed
1/8 teaspoon of pepper
1 clove garlic, minced
15 ounce can of kidney beans
1/2 cup of green pepper, chopped
1/2 cup of cucumber, chopped
1/4 cup of green onion, sliced |
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Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours. Makes 6 servings. NOTES : Use canned white kidney beans if available. Recipe by: Better Homes & Gardens Low Calorie Recipes, 1993, p. 92 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Nov 9, 1998, converted by MM_Buster v2.0l. |
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